Patlıcan Musakka

About This Recipe

Turkish musakka is distinct from Greek moussaka in one key respect: there is no béchamel sauce. Instead, layers of fried aubergine and spiced ground lamb with tomato are baked simply together, allowing the lamb sauce to concentrate and the aubergine to melt into silky richness. Tomato slices on top caramelise beautifully during baking. The result is more intensely flavoured and less creamy than the Greek version — closer to the original Ottoman musakka from which both national versions descended. Turkish musakka is a family staple, served with plain rice or bulgur pilaf and yogurt.

Ingredients

Serves 4

• 3 largeaubergines(sliced 1 cm thick)
• 400 gground lamb
• 1 largeonion(diced)
• 4 clovesgarlic(minced)
• 3 mediumtomatoes(2 chopped, 1 sliced for top)
• 1 tbsptomato purée
• 1 tspred pepper flakes
• ½ tspallspice
• ½ bunchparsley(chopped)
• Oilfor frying
• Salt and pepper(to taste)

Instructions

1. 1

   Salt and fry aubergines

   Salt aubergine slices, rest 20 minutes, rinse and pat dry. Fry in hot oil until golden on both sides. Drain on paper towels.

2. 2

   Cook the lamb sauce

   Fry onion until golden. Add lamb, break up and brown. Add garlic, allspice, red pepper flakes, tomato purée, and chopped tomatoes. Simmer 15 minutes until thick. Add parsley.

3. 3

   Layer

   Layer half the aubergines in a baking dish. Spread lamb sauce over. Layer remaining aubergines on top. Top with sliced tomatoes.

4. 4

   Bake

   Add 150 ml water around the sides. Bake covered at 180°C for 25 minutes, then uncovered 15 minutes to colour the tomatoes on top.

   The liquid is essential — without it the musakka will dry out during baking.

Variations

• •

  Add courgette slices alongside the aubergine.

• •

  Layer potatoes at the very base for a heartier version.

• •

  Top with crumbled feta for a Turkish-Greek fusion.

Storage

Refrigerates for 3 days. Flavour improves overnight. Reheat in a 160°C oven.

Frequently Asked Questions